Red Velvet Chocolate Chip Cookies #cookies #chocolate #desserts #pumpkin #velvet

Red Velvet Chocolate Chip Cookies #cookies #chocolate #desserts #pumpkin #velvet

Red velvet cake meets a delicate heated chocolate chip treat today. A happy marriage of two exemplary sweets!

There's a smidgen of cocoa powder, flour, egg, milk, vanilla, dark colored sugar, and ordinary sugar. Average chocolate treat fixings. Nonetheless, I decreased the cocoa powder and supplanted it with flour.

I added a pinch of milk to carry dampness to the mixture, just as utilized more dark colored sugar than white sugar. I likewise somewhat expanded the vanilla concentrate so the vanilla flavor is as unmistakable as the chocolate season. The chocolate chips make the treats even chocolate-ier.

The treat batter needs to chill. Trust me on this. The treat mixture is excessively clingy to prepare directly in the wake of blending. Do you need thick treats that don't spread all over your treat sheet? Chill your treat mixture. There's no alternate way!

Red Velvet Chocolate Chip Cookies #cookies #chocolate #desserts #pumpkin #velvet

Also try our recipe : GLAZED PUMPKIN SCONES #pumpkin #dessets #cakes #pie #healthyrecipes

Ingredients :

  • 1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour (spoon & leveled)
  • 1/4 cup (21g) unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature*
  • 1 Tablespoon milk (I use buttermilk)
  • 2 teaspoons pure vanilla extract
  • 1 Tablespoon red food coloring (liquid, gel, or 2 tsp beet powder alternative)*
  • 1 cup (180g) semi-sweet chocolate chips (plus a few extra for after baking)

Instructions :

  1. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
  2. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Beat in the brown sugar and granulated sugar until combined and creamy, about 1 minute. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you’d like the dough to be brighter red. On low speed, beat in the chocolate chips. The dough will be sticky.
  3. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour (and up to 3 days– see make ahead tip). Chilling is mandatory.
  4. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

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